Winery P-U-RCôte du Py
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Côte du Py from the Winery P-U-R
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Côte du Py of Winery P-U-R in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Côte du Py
Pairings that work perfectly with Côte du Py
Original food and wine pairings with Côte du Py
The Côte du Py of Winery P-U-R matches generally quite well with dishes of pasta, veal or pork such as recipes of fish with tamarind, veal meatballs with curry or rabbit socks in gibelotte.
Details and technical informations about Winery P-U-R's Côte du Py.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Côte du Py from Winery P-U-R are 2012, 2013
Informations about the Winery P-U-R
The Winery P-U-R is one of of the world's greatest estates. It offers 57 wines for sale in the of Morgon to come and discover on site or to buy online.
The wine region of Morgon
The most powerful and structured of the ten Beaujolais Crus. Dense, deep reds with signature notes of ripe black cherry, kirsch, stewed plum, faded flowers and spice, firm tannins and notable ageing (5-10 years) — the antithesis of primeur Beaujolais; they are said to "morgonner", evolving towards Burgundian Pinot Noir. Unique decomposed schist soils ("rotten rock") of the Côte du Py. ~1,100 ha, six climats.
The wine region of Beaujolais
Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.
The word of the wine: Tired
Wine that is too old, faded or has suffered from handling such as racking or bottling. In the first case it is too late, in the second case the wine must be put to rest for a few weeks in the cellar.
